This is a recipe I came up with when we were living in N. Ireland for a stint. I’ve called this tomato sauce because it reminds me most of the lovely Australian Tomato sauce I’ve had on trips to my husband’s homeland. We have one here in Oregon called ‘Portland Ketchup’. This has the advantage
For this day of remembrance and rest I am using one of my many recipes I haven’t gotten around to posting. It is appropriate… a bit if mixing in the morning and leave it out all day and dry it overnight. Tasty. Nutritious. It feels odd to say Happy Memorial Day for a day to
Just in time for Memorial Day Weekend! Guacamole is about the only way my husband and children like their avocados. Conveniently, it is also an easy way for me to sneak live cultures into their food and at the same time preserve the green of the avocados. Which is great when you have a pile
Though I know I first heard about eating for tips from James Wong, the BBC botany darling, in my favorite gardening book “Grow for Flavour” I frankly did not remember. Sorry James. My dear friend Kirsten of @theeightacrefarm and I went picking at her lovely farm for a bit of a mom date. (10 minutes
Okay. Admittedly I have never been to Cuba. But a few years back the movie Chef came out and I was watching all that beautiful food happen and could almost taste it. My husband was working in Northern Ireland and I and the kids were waiting for our visas. I was up late watching
You can do this with 2 quart masons or a 2 Liter swing top and some fermenting lids and weights. I have taken to pouring a bit of avocado or olive oil on top of my vegetables to help keep out the bacteria. The flavor is delicate and void of the bitterness I usually find
I came up with this recipe in an attempt to veer from my standard potluck fare of chips and salsa. I took it to my first potluck at our new church. I got a bit of the mick taken out of me by our pastor when he caught me snapping a photo of it. “You
Who loves fennel?! I do (obviously) and so does my husband and a handful of other folks I’ve met but for the most part when I explain that the key vegetable that goes into one of my favorite salads is a licorice tasting bulb I sometimes get funny looks. One must taste to believe. This
Happy Cinco De Mayo Folks! This is a wicked addictive dressing (or dip, if you make it thicker) and perfectly quick and tasty to whip up today for your celebrations. Give it a go… you won’t regret it. Ingredients: 1/2 cup stirred tahini 1/4 cup fresh squeezed lime juice (I used key limes) 1/4 cup
I love fresh salsa… and all the more when it is both smoky and fermented. This is achieved by first blackening the tomatoes with the onions, jalapenos and garlic and then blending it together with the rest of the ingredients. It’s relatively quick to make and disappears just as fast. Enjoy! Ingredients: 14-15 Roma tomatoes